Why gluten free?It’s so much easier for my gut to digest. Also, when you choose clean, wholesome gluten-free foods they are fun to prepare and build recipes with. The versatility and variety of meals to make is off the charts!

What’s your go-to gluten-free breakfast?Green chia porridge.

Tell us a little-known fun fact about you.
I love ’80s music and butterflies.

Get the recipe for this Green Chia Porridge on Marni’s Instagram @marniwasserman

What’s your motto?I don’t really subscribe to any hard-and-fast motto. I just try to be mindful and optimistic every day.

3 things you’d bring to the desert island.Now, if this was a dessert island, I wouldn’t need to bring anything! But for a desert island I would bring my favourite oversized hoodie, my running shoes so I don’t lose my mind, and my imaginary solar-powered Vitamix so I could whip up smoothies with all those tropical fruits lying around.

Why gluten free?Simply, Bunner’s is gluten free because my business partner Kevin is (along with being vegan). But, broadly, when we opened over five years ago, there wasn’t anything available that was delicious and gluten free in Toronto. We were really set on making vegan and gluten-free baked goods that were traditional and tasted as great—if not better—than their gluten, egg and dairy-ful counterparts.

What’s your go-to gluten-free breakfast?
I love a good old-fashioned smoothie. My favourite of all time is frozen banana, frozen watermelon, vanilla almond milk, a handful of baby spinach, and matcha. It’s so out of control, and especially perfect on summer mornings.

Tell us a little-known fun fact about you.I can do this thing with my tongue that only one in a thousand people can do, apparently. Come find me at the Gluten Free Garage and I’ll show you!

Why gluten free?Meghan: Why not gluten free? I have a gluten sensitivity and have been in remission from Crohn’s disease for a full decade on a gluten-free diet. I first went gluten free in 1998 when I was diagnosed with depression and almost instantly the cloud lifted. I went gluten free again as I began developing symptoms of IBS in 2004. In the last three years, Josh and I have been strictly gluten free after we each did our own respective research. My feeling has always been “when in doubt, get it out.” To maintain optimal health and stave off inflammation and brain degeneration, I opt for a complete gluten-free life. In 2016 it’s remarkably easy, especially compared with what I went through in 1998 during my first attempt.Josh: Having worked with hundreds of clients with serious health issues, I have seen the problems that gluten causes for people. I have also scoured the research on the topic and it has been substantiated by science that no one can properly digest gluten. Since I am always trying to better myself health-wise, gluten is thus not a part of my healthy diet and lifestyle.

What’s your go-to gluten-free breakfast?
Meghan: I have two favourites: my Almond Bread (see recipe below) with ghee usually alongside a fat-rich elixir, which includes Josh’s Elixir blend, some healing herbs and loads of fat.Josh: I usually enjoy a paleo-style nut bread with ghee and a hot elixir with a variety of herbs, some healthy fat, collagen, and sometimes a drop of cinnamon essential oil.

Tell us a little-known fun fact about you.
Meghan: I started a cooking school without having any idea how to cook! I really wanted to learn and to help people gain confidence in the kitchen. My first cooking class in 2008 included six recipes, the only six things I knew how to make.Josh: In my first-year university kinesiology class of 1,200 peers, I was the fastest speed walker. I still often pass people on the sidewalk.

Make It Like So
Preheat the oven to 325°C. Grease and dust a loaf pan.

Mix together cashew cream and cider vinegar and set aside.

Grind almonds, pumpkin seeds, sunflower seeds and chia seeds in a food processor, coffee grinder or high-speed blender until you have a fine meal.

Transfer to a bowl and stir in starch, baking powder, baking soda and salt.

In a separate bowl, mix together the wet ingredients—eggs/chia paste, cashew cream, oil and coconut syrup.

Mix wet and dry together until there are no lumps, but don’t over-mix. Pour into the pan and smooth the top. Sprinkle with sesame seeds and rock salt.

Bake for about 45-50 minutes—until a toothpick inserted in the centre comes out clean and feels firm when you press down. Allow bread to sit for about 5 minutes before removing it to a cooling rack. Best stored wrapped in the fridge.